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Pappardelle with wild boar sauce
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
for 4 people
Ingredients
For the pappardelle:
250 g of white common wheat flour,
250 g of whole flour,
5 whole eggs.
For the wild boar:
300 g of wild boar flesh,
½ litre of white wine,
½ litre of red wine,
½ glass of vinegar,
the peel of 1 lemon,
2 sprigs of rosemary,
4 leaves of laurel,
5 juniper berries,
5 grains of black pepper,
1 carrot,
3 onions,
1 coast of celery,
50 g of butter,
2 tablespoons olive oil,
salt,
pepper.
Introduction
Direct cousin of the noblest pig, the wild boar is also famous and present in the game menus. The pappardelle with the sauce of the bristled animal are the ultimate ritual of a good hunting. In the region, the wild boar, disliked by farmers for the damage they cause to crops, are found mainly in the area of Gorizia.
Preparing
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